How To Cook Recipes For Homemade Lyutenitsa With Garlic - Recipe

Lutenitsa is a traditional Bulgarian product that can be prepared according to many different recipes depending on the region. It is consumed all year round, mainly in the form of a slice smeared with lyutenitsa or as a side dish to meat dishes, rice, fish and others. The main ingredients for making lyutenitsa are peppers and tomatoes, and you can also add garlic, onions, eggplants, carrots and other vegetables. Salt, sugar and oil are used for seasoning, but it can also be seasoned with vinegar, green spices and even Turkish delight and onions, which is an unconventional but interesting recipe for sweet lyutenitsa. Here are some original recipes on how to make homemade coarsely ground and finely ground lyutenitsa with garlic .

Quick coarsely ground lyutenitsa with fried peppers, garlic and parsley

• 1.5 kilograms of red peppers, roasted and peeled
• 1/2 head garlic, finely chopped or whole
• 1 kg of tomatoes, peeled and finely chopped (together with their juice)
• 1 large bunch parsley, finely chopped
• 1 hot pepper, chopped
• 100-120 grams of sugar
• 100 milliliters of wine vinegar
• 100 milliliters of oil
• salt to taste

Peel and clean the roasted peppers, cut them into large pieces. Pour them into a bowl with hot oil and fry for 10-15 minutes, stirring constantly. Add the garlic and cook for another 1-2 minutes. Then add the tomatoes, sugar and stew for another 20 minutes. About 5 minutes before removing the pan from the heat, put the finely chopped fresh parsley to taste and hot pepper (maybe with or without seeds), stir. Pour the vinegar, add salt and immediately remove the pan from the heat. Cover with a lid and let the mixture stand for 1 hour.

Serve the coarsely ground lyutenitsa on a slice of fresh homemade bread with good cheese. If desired, you can close in sterilized jars and pasteurize for 15-20 minutes.

Finely ground lyutenitsa with boiled peppers, walnuts and garlic

• 500-700 grams of sweet red peppers
• 250-350 grams of well-ripened tomatoes
• 1 head of garlic
• 60-70 milliliters of oil
• walnuts to taste
• salt and vinegar to taste

Wash the tomatoes, cut them into small pieces and put in a saucepan. Place on the stove and cook until soft. Then pass them through a sieve and boil the resulting puree until thickened. Wash the peppers, clean them from the stalks and seeds, boil them in salted water until they are soft enough and also pass through a sieve or puree.

Mix the two purees, add the oil, salt to taste and place the dish on the stove. Boil the mixture until it thickens and begins to fry, stirring often. When this happens, leave to cool and then add salt, crushed garlic and walnuts, vinegar to taste. Finely ground lyutenitsa is ready for consumption.

If you want to store it for the winter, distribute it in sterilized jars while it is still hot, and close with lids.

Finely ground lyutenitsa with garlic and celery

• 3 kilograms of red fleshy sweet peppers
• 1 kg of tomatoes
• 15 grams of ground hot red pepper
• 20-30 grams of garlic
• a few stalks of celery
• 250 milliliters of oil
• 3-5 tablespoons of sugar
• 1-2 tablespoons salt

Wash the peppers and bake them in a dry pan, pepper pot or in the oven until done. Put them in a saucepan, close with a lid and leave for about 30-40 minutes, then peel and clean the seeds.

Wash the tomatoes, put them for 2-3 minutes in boiling water, then remove and place in a bowl of cold water. Peel the skins.

Grind the peppers, tomatoes and celery using a blender or food processor. You can also use a meat grinder. Pour the resulting mixture into a saucepan with a deep bottom and cook to a puree. Add salt, sugar, red pepper, crushed garlic and oil. Continue to cook for another 5-7 minutes.

When you remove the pan from the heat, distribute the finely ground lyutenitsa in sterilized jars and close while still hot. Wrap in a blanket and let stand overnight. Then store in a cool place.

Enjoy your meal!